Ingredients

The following ingredients have 4 Servings
  • 20 ounces baby yellow potatoes
  • 1 teaspoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoons salt (divided)
  • 1 teaspoons cracked pepper (divided)
  • 1 pound breakfast sausage
  • ¼ cup flour
  • 3 cups whole milk
  • 16 ounces refrigerated biscuits

Instruction

  • Preheat oven to 375 degrees.
  • Dice the potatoes into small pieces, either quarters or eighths depending on the size of the potato.
  • Add diced potatoes to a 9x13 baking dish and drizzle with olive oil. Season with paprika, onion powder, garlic powder, and ½ teaspoon of salt and pepper. Stir to combine.
  • Roast potatoes for 25 minutes, stirring once halfway through.
  • About 15 minutes before potatoes are done, add the sausage to a large skillet over medium heat. Brown the sausage, breaking it up as it cooks.
  • When sausage is cooked through, sprinkle with flour and stir well to combine. Cook 1 minute.
  • Add milk and remaining salt and pepper to the skillet and cook, stirring constantly, for 6 minutes or until gravy has thickened slightly. The gravy should be thinner than a traditional breakfast gravy as it will thicken in the oven.
  • Remove potatoes from the oven and stir. Pour the gravy over the top.
  • Cut the biscuits into 4 pieces each and arrange evenly over the top of the gravy.
  • Return to the oven for 28-30 minutes or until biscuits are browned and cooked through.